Monday, November 8, 2010

In a skillet, heat ghee and roast the gourd peel with jeera and green chillies till the peels brown on the edges and wilts. Grind the roasted ingredients with coconut, tamarind, salt and very little water to a coarse paste. This is one of the chutney usually an accompaniment to rice as opposed to breakfast eats.

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About Me

My blog is an attempt to save old family recies from Mamama (maternal grandmom), make replica's of moms and mom-in-laws specialities and add a few additions of my own.

Re-creating food means being hopeful of the outcome and the recipes taken down from my family and friends have always been accurate to the T. With that confidence a novice like me can absolutely rule the kitchen.

These are not my original recipes, they are my trials/effort to master what I once promised myself to make it for my family and friends. For the most part, I will tweak a thing or two which has been a wise decision almost always.

I can promise you two things, though:

First of all, I share recipes that I personally made and approve of doing justice to the taste buds.

Secondly, I will always post a picture with each recipe....most of the time anyway!